Latest Technical Specifications · 2022
Alcohol 13.0%
pH 3.45
Total Acidity 6 g/L
Region Riverina
Fermentation Vessels Old French oak barriques and hogsheads, plus tank; 58% of the blend was fermented in oak.
Pressing Method Pressed After Night Harvesting; Juice Was Then Settled And Roughly Racked The Next Day.
Oak Types Old French oak
Barrel Size Barriques and hogsheads
Production Details Fruit was harvested at night, pressed, settled, and roughly racked the following day to barrel and tank; fermentation was warm with extended lees contact.
Tasting Notes Light-to-medium straw; white peach, grilled nuts and citrus aromas; a textural, creamy and buttery palate with a fine acid finish.
Vintages
2022 Technical Specifications
Alcohol 13.0%
pH 3.45
Total Acidity 6 g/L
Region Riverina
Fermentation Vessels Old French oak barriques and hogsheads, plus tank; 58% of the blend was fermented in oak.
Pressing Method Pressed After Night Harvesting; Juice Was Then Settled And Roughly Racked The Next Day.
Oak Types Old French oak
Barrel Size Barriques and hogsheads
Production Details Fruit was harvested at night, pressed, settled, and roughly racked the following day to barrel and tank; fermentation was warm with extended lees contact.
Tasting Notes Light-to-medium straw; white peach, grilled nuts and citrus aromas; a textural, creamy and buttery palate with a fine acid finish.
Sources: winedata.debortoli.com.au ↗ · Compare this vintage